Crispy Fish Tacos with Kimchi

Crispy Fish Tacos with Kimchi

Yields 4-8 servings


4 cups soybean oil (for deep frying)
1 unit egg (beaten)
1 cup panko bread crumbs
1 lb. cod filets, uncooked, cut into 2×1-inch strips
6 tablespoons fire-roasted salsa
2 tablespoons mayonnaise
8 fresh corn tortillas, 6-inch size
1 cup kimchi
2 cups shredded red cabbage
1 cup grated carrots
½ cup frozen edamame (shelled), cooked according to package directions


1. Preheat soybean oil to 350°F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.

2. Place egg in shallow dish. Place panko bread crumbs in a separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish, to coat completely.

3. Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.

4. Combine salsa and mayonnaise in small bowl. Top each tortilla with 2 pieces of fish, kimchi and assorted vegetables as desired. Serve with salsa mixture.


Recipe and photo courtesy of SoyConnection/United Soybean Board. For more information on the health benefits of soy and simple recipe suggestions to help add soy to your diet, please visit USB’s


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